Oatmeal Raisin Cookies

Sweet and crunchy oatmeal raisin cookies

Spectacular! Spectacular! No words in the vernacular. In all my six-plus seven-plus years of living gluten-free, this is the tastiest damn cookie yet. And- lucky for those of us living also dairy-free and egg-free- it's a vegan recipe, to boot.

After combing through all my pre-GF cookbooks this weekend to find some baking inspiration I decided to create a gluten-free egg-free version of a classic oatmeal raisin cookie. And Babycakes, am I glad I did. This bumpy crunchy golden cookie is pleasantly crisp on the outside with a hint of chewiness in the center. After two days stored in the fridge (tightly wrapped) the cookie is still quite good. Your tenacious gluten-free goddess is one happy camper- with cookie crumbs dotting her keyboard.

Gluten-Free Casein-Free Oatmeal Raisin Cookies Recipe

These cookies are close to what I remember, oatmeal cookie-wise. It's been six years without gluten. But I do know from cookies. And these are good. You can serve these tender-crisp fragrant beauties without apology- to anyone.

Preheat the oven to 350 degrees F.

Combine in a bowl and beat until smooth and creamy:

2/3 cup Spectrum Organic Shortening
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract
2 tablespoons agave or honey

In a separate bowl whisk together the dry ingredients:

1/2 cup rice flour or sorghum flour
1/2 cup oat flour [certified gluten-free Lara's Oats]
1/2 cup potato or tapioca starch
1/4 cup vanilla rice protein powder [I used Nutribiotics]
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt

Slowly add the dry ingredients into the creamed mixture, beating to combine.

When the dough is smooth, add in the following, by hand, and mix well:

2 cups rolled oats [certified gluten-free Lara's Oats]

1/2 cup raisins

Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don't flatten them.

Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool.

Using a thin spatula, remove the cookies to a wire rack to cool completely - and share at least one with your Darling while it's still warm. You'll score serious points.

I wrapped the completely cooled cookies individually in foil and saved out four for storage in the fridge; and bagged the rest in a freezer bag.

Yum. And yum. And did I mention, yum?

Makes approximately 28 to 30 cookies.

Karina's Notes:

What does the rice protein powder do? It's basically adding extra protein. I think it helps give the cookies a pleasing crunch.

If you don't care for the taste of your brand of protein powder, don't add it. Sub it with brown rice flour, gluten-free oat flour, millet flour or buckwheat flour instead.

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